that would be very helpful jon.
honestly i would like to see some videos of you fresh off your trip doing some fish work...
dont make me start a petition and get a bunch of signatures for some working man JKI videos![]()
that would be very helpful jon.
honestly i would like to see some videos of you fresh off your trip doing some fish work...
dont make me start a petition and get a bunch of signatures for some working man JKI videos![]()
I am continually tempted by the moribashi, but I also keep wondering if there's really any benefit for me in a home kitchen to use a set of moribashi over a set of regular fine-tipped chopsticks. Aside from the coolness factor, of courseJon, I think a video would be very helpful
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if your friend does put up some videos, i would love a link
i learn a lot from videos. itasan18 has taught me so much. i would consider him more of a teacher than anyone i have ever worked with even though we have never met and i do not understand a word he is saying.
i like your videos as well as they have taught me quite a bit on how to achieve the perfect edge for me. i do the microbevel rather than stropping and have found that you are 100% right.
any video links would be appreciated jon. i think they should go in the video section rather than here as you did with your other videos.
another question that has probably been answered...
does the length of the moribashi include the entire length or just the metal?